Bread and butter pudding is pretty good… but replace the bread with donuts and it’s unforgettable. Combined with in-season rhubarb, custard and lots of white chocolate, it’s the perfect dessert for chilly winter evenings.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Combine rhubarb, sugar, orange zest and juice in a large saucepan on medium heat. Cook, stirring, for 25 minutes or until thickened. Spoon into the base of a 2-litre baking dish.
Put cream, milk, vanilla, almond essence and eggs into a large bowl with the extra sugar. Whisk well. Dip donut halves into mixture until well soaked.
Build layers of donuts, raspberries and white chocolate in dish, pouring any remaining cream mixture over top. Bake for 45 minutes or until just firm to touch, then stand for 5 minutes. Serve pudding warm, dusted with cinnamon sugar and icing sugar, and topped with extra cream.
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